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Sedani rigati
Prepared from a dough made of durum wheat semolina, these sedani has delicat.
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The traditional, artisan method of producing Italian pasta is to use dies or plates made of bronze. As the dough is slowly fed through, the dies, some of which are over 100 years old, the resulting shape takes on the individual character of each die. Pasta made using bronze dies will be rougher in texture and whiter in color. A rough texture is desired as it will capture and enable sauce to cling for a much tastier eating experience.
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